I feel kind of sorry for mustard greens.
They never became the “It Girl” that kale did, no cartoon character has made them famous like Popeye, and they don’t sound deliciously Italian like broccoli rapini. In truth a lot of mustard is grown specifically for its seeds. But these greens shouldn’t be ignored.
Another super-healthy green like the baby bok choy I recently wrote about, mustard greens are packed full of cancer-fighting glucosinolates, and are a great source for Vitamins A, C, and folate. Just one cup of cooked mustard greens gives you about 500% of your daily need for Vitamin K for good blood and bone health.
Traditional Asian dishes often call for stir-frying or pickling mustard greens, but I decided to Americanize them into a potato gratin that could be served as a side with dinner. I encourage you to pick some up next time you’re at the market and use them in a pasta dish, eat them raw in a salad, or braise them with some white beans, tomatoes and onions.
Asian greens have been grown in China for over six thousand years — although I got mine somewhere much closer, from Jade Asian Greens in Southern California. As the third generation in a family of farmers, cousins Roy and Steve Nishimori at Jade are all about bringing fabulous nutritious Asian greens to people eager for superfoods – and I’ve been having a lot of fun experimenting with their greens in my kitchen.
Go on over to their site now to check out my recipe for a great way to use Asian mustard greens in a potato gratin. And if you’re planning a large party, this dish is perfect with its predetermined muffin-sized portions.
Disclosure: San Miguel Produce/Jade Asian Greens provided me with fabulous greens for recipe development, and financial compensation. As always, my opinions are my own.